Saturday, 23 January 2016

Mix Vegetable Pickle / Bhajyanche Lonche

I love to prepare this vegetable pickle because it is very easy to make and can be done quickly. I like seasonal short term pickles, instead of yearly pickles. In winter, these fresh veggies have great taste. Hence pickle tastes great.


  • Green Peas - ¼
  • Carrot, chopped into small pieces - ¼ cup
  • Cauliflower florets, chopped into small pieces - ¼
  • Garlic- 8 cloves (optional)
  • Lemon juice 1 ½ to 2 tbsp
  • Readymade Maharashtrian style mango pickle masala - 3 to 4 tbsp
  • Turmeric Powder - ½ tsp
  • Mustard seeds (Rai) - ¼ tsp (optional)
  • Asafetida (hing) - ¼ tsp
  • Oil - 5 tbsp
  • Salt- 2 tsp or to taste

  • Boil water, add a pinch of salt. Switch off the gas and add peas, carrot, cauliflower in the boiling water. Rest for 5 miniutes in hot water and then drain comeletely. Spread on cotton cloth and dry comeletely them in the shade.
  • Prick the garlic cloves.
  • Combine all veggies, garlic, salt, lemon juice, turmeric powder and pickle masala. Mix well.
  • Heat oil till it smokes. Switch off the gas. When oil become little bit cool then add mustard seeds, let them crackled and add hing, otherwise hing will burn. 
  • When oil come to room temperature, add this oil in pickle mixture bowl and mix well.
  • Transfer the pickle in to clean, sterilize, dry and airtight glass jar.
  • Here I use very less oil for pickle. So keep this pickle in the freeze after 2 days. (Pickle with less oil will stay fresh for long time in refrigerator.)
  • Marinate/keep this pickle for approx 4 to 6 days. 
  • This pickle goes well with Paratha or Da-rice or Khichadi.

  • If you dont have your own homemade pickle masala. Use ready made masala. I prefer K-pra or Pravin mango pickle masala.
  • According to your taste you can add more masala, lemon juice or salt.
  • You can add different vegetables as per your choice. You can add ginger also.
  • Never add raw oil directly in the pickle.

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